微波辐射提取大蒜素的工艺研究  

Study on Extracting Allicin from Garlic by Microwave Irradiation

作　　者：胡震[1] 于海莲[1] 

机构地区：[1]四川理工学院材料与化学工程学院,四川自贡643000

出　　处：《食品研究与开发》2011年第12期52-54,共3页Food Research and Development

摘　　要：在微波辐射作用下,以乙醇为提取剂,从大蒜中提取大蒜素,采用分光光度法测定大蒜素的提取率。考察了微波功率、乙醇的体积分数、料液比、微波辐射时间对大蒜素提取率的影响。得到了从大蒜中提取大蒜素的工艺条件为微波功率200 W、乙醇的体积分数90%、料液比1∶5(g/mL)、微波辐射时间5 min。在此工艺条件下,大蒜素的提取率为0.143%。Allicin was extracted from garlic with alcohol as extractant by microwave irradiation.The extracted allicin was measured by spectrophotography.The effect factors such as microwave power,volume fraction of ethanol,the rate of garlic slurry to ethanol and microwave irradiation time on extraction of allicin from garlic were reviewed.The extraction process of allicin from garlic was that microwave power was 200 W,volume fraction of ethanol was 90 %,the rate of garlic slurry to ethanol was 1∶5（g/mL） and microwave irradiation time was 5 min.Under the condition extraction rate of allicin was 0.143 %.

关 键 词：大蒜素 提取 微波 溶剂法 分光光度法 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]